Name: Manchego & chorizo melting biscuits
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 30 servings
Ingredients: 125g plain flour; ½ tsp sweet smoked paprika; 1 tsp fennel seeds crushed; 100g cold salted butter cubed; 100g manchego grated; 80g chorizo very finely chopped

Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too

Ingredients

125g plain flour

½ tsp sweet smoked paprika

1 tsp fennel seeds crushed

100g cold salted butter cubed

100g manchego grated

80g chorizo very finely chopped

Instructions

1 Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.

2 Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.